Jeweled Cinnamon Couscous Recipes

JEWELED CINNAMON COUSCOUS

Steps:

• In deep 12-inch skillet, melt butter over medium heat. Add onion and mushrooms, cook 3 minutes.
• While mushrooms are cooking, in 1 quart saucepan, heat broth and water to boiling over high heat.
• Stir beans, cranberries, raisins, sherry, salt, cinnamon and pepper into mushroom mixture. Remove skillet from heat.
• Add couscous to skillet; stir in hot broth. Cover and let mixture stand 5 minutes or till liquid is absorbed. Fluff with fork before serving.

CINNAMON ISRAELI COUSCOUS

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
• Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.

JEWELED COUSCOUS

Steps:

• Boil stock in a saucepan.
• Pour in the couscous in a thin stream and stir in lemon rind.
• Cover the pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
• Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley.
• Season.
• Either serve immediately or cover with foil and keep warm in the oven for up to 30 minutes, or allow to cool, cover with plastic wrap and reheat in a microwave oven.